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The breweries Häberlen in Gaildorf and Franken Bräu in Riedbach now have new fillers from Vipoll d.o.o., based in Krzievci pri Ljutumeru, Slovenia.
In planning the brewhouse of the future, it must be taken into consideration that the trend towards brewing a larger number of batches per day is on the rise, essentially reducing the amount of grist per batch. Increasing the number of batches per day and reducing the size of the batches addresses the need to minimize energy peaks and could also result in significant savings due to the smaller dimensions of the brewhouse equipment.
At the Technical Brewing Seminar 2007 in Tokyo, Prof. Dr. Narziß provided an excellent overview of current technology and its significance in determining beer quality, beginning his discussion with barley and malt, progressing through brewhouse operations, fermentation and maturation.
The first part of this article provides an overview of state-of-the-art of CO2 recovery. In the second part, a newly developed process is compared to established processes. Results from research and development of the new recovery process are presented. Pointers to assist in decisions relating to new investments are given.
The beverage industry has long been seeking a practicable system for filtering out the contaminants from a bottle washer’s operating media. With the development of Parsifal micro-filtration, this technological challenge has now been solved, in terms of both operational economy and qualitative excellence.
This is the goal of the process characterized by dividing the wort for boiling, while preheating the lauter wort without the use of hot water as an interim energy storage medium. This has shown promising potential for sizable savings in a number of ways.
How should one proceed when planning a new brewhouse or when extending an existing one? Which considerations or recent insights have to form the basis for the project? Which criteria have to be taken into account now and will also hold good in the future? Part 1 (Brauwelt International, No. 1, 2007, p.28) covered production and working time, monthly output and brews per day, among other things. Part 2 deals with the requirements for brewing vessels in more detail. For reasons of clarity, figures and tables are numbered consecutively, continuing from Part 1.
This contribution is a review of scientific investigations of the Hartong Index at 45 °C (VZ 45 °C) and a discussion of the respective findings. In a previous publication, the authors subdivided issues arising into three major breakdown processes i.e. proteolysis, cytolysis and amylolysis in the malting and brewing process [16]. This article summarises the outcome of the investigations and critically discusses the question whether VZ 45 °C is a useful specification for assessing malt quality.
The Trumer Privatbrauerei Josef Sigl in the Salzburger Land commissioned their new fermentation cellar at the end of 2006. The new building (an investment of 2.6 million EUR) has a capacity of 90 000 hl and is, in the truest sense of the word, characterized by an “open” design, both in its architecture and technical innovations.
Energy consumption data from the “SchoKo” demonstrate that reducing energy usage is not only profitable but also helps improve product quality.
In the summer of 2005, the Kulmbacher Brewery made the decision to retrofit their new brewhouse, manufactured by Huppmann, with a wort precooling system. Tests were conducted on-site during normal operation and were designed to evaluate the efficiency of the wort precooling system with regard to a reduction in DMSP degradation and lower thermal stress to the wort, while sustaining coagulable nitrogen levels.
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BRAUWELT on tour
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BRAUWELT on tour
